Gluten Free Pumpkin Bread
2 cups of Bob's Red mill Baking Flour
(OR MAKE YOUR OWN..... I tried Rice, sorghum and tapioca too. As long as you have 2 and a half cups, with at least 1/2 cup tapioca you will do well. The Bob's red mill is Garbanzo bean, rice, fava bean, tapioca and rice flours all mixed together. I prefer not to use too much rice flour because of the "sandy grit". :)
1/2 cup of tapioca starch or flour
1 1/2 tsp powdered vanilla (if you only have liquid, that is ok too)
1/2 cup butter softened or 1/2 cup of canola oil
1 1/4 cups of sugar
1/2 tsp xantham gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt (we use sea salt)
1/2 tsp creme of tartar
1 15 oz can of pumpkin puree (not pie filling)
2 tsp of cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
(1/2 cups nuts optional, 1/2 cup raisins optional or 1/2 cup craisins optional)
Preheat oven to 325
spray pan with cooking spray to prevent sticking
mix all dry ingredients together well.
Beat eggs, sugar, and butter together, add pumpin. Stir in remaining ingredients until well blended but not too much.
Divide into 4 small pans or 1 large.
Bake for 45 minutes for small pans or until a toothpick inserted comes out clean. (times vary)
For large loaf, 1 hour and 10 minutes or until toothpick comes out clean.
Remove from pans and cool on wire rack. When fully cooled, wrap in plastic wrap.
Tastes delicious with holiday butters or plain butter or just plain! :)